Best Lemon Ricotta Cheesecake Recipes

LEMON RICOTTA CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool., In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and zest. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet., Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with mint and lemon if desired.

LEMON RICOTTA CHEESECAKE SQUARES

Steps:

• In a large bowl, combine the eggs, ricotta cheese, sugar and lemon zest; set aside. , In a large bowl, combine the cake mix, water, oil, lemon juice and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter. , Bake at 350° for 60-65 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate overnight. Dust with confectioners' sugar; cut into squares. Refrigerate leftovers.

LEMON RICOTTA CHEESECAKE

Steps:

• Heat oven to 350°F. In food processor bowl with metal blade, combine bread crumbs, almonds and 1/3 cup sugar; pulse until almonds are finely ground. Add butter; pulse until well mixed. Press crumb mixture in bottom and 2 inches up sides of ungreased 9-inch springform pan.
• Bake at 350°F. for 10 to 15 minutes or until crust is light golden brown around edges. Remove crust from oven; place on wire rack. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
• Reduce oven temperature to 325°F. Beat cream cheese in large bowl on medium speed until fluffy. Add 1 1/4 cups sugar; beat until very soft and creamy. Add lemon peel and lemon juice; mix well. Beat in ricotta cheese. Add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition. Pour into crust-lined pan.
• Bake at 325°F. for 1 hour 10 minutes to 1 hour 20 minutes or until sides of cheesecake are set and puffed but center still moves slightly when pan is tapped. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours or overnight before serving.
• Just before serving, whip cream in medium bowl until soft peaks form. Spoon 16 mounds of whipped cream evenly around edge of cheesecake. Top each with candied lemon slice. To serve, remove sides of pan. Cut cheesecake into wedges.

RICOTTA AND LEMON CHEESECAKE

Steps:

• Heat the Philips Airfryer to 160C.
• Zest and juice the lemon. In a bowl, combine the ricotta, sugar, vanilla essence, 1 tbsp lemon juice and the lemon zest. Stir the ingredients until they are well combined and form a homogenous consistency.
• Add the eggs one at a time and stir well. Add the corn starch and mix well. Pour the mixture into the oven dish.
• Place the dish into the Philips Airfryer basket and slide the basket into the Airfryer. Set the timer for 25 minutes. The cheesecake is ready when the timer rings and the center is set. Place the dish on a wire rack and leave to cool completely.

LEMON RICOTTA CHEESECAKE WITH HAZELNUT BISCOTTI CRUST

Steps:

• Heat oven to 325°F In small bowl, combine crust ingredients; mix well. Press in bottom of 9-inch springform pan.
• In food processor, puree ricotta about 2 minutes or until absolutely smooth and creamy. Add cream cheese; beat until smooth. Add 1/2 cup of the sugar, lemon juice, egg yolks, flour and salt; pulse until well mixed. Place in large bowl; stir in lemon peel.
• In separate bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold whites into cream cheese mixture; pour into springform pan.
• Place springform pan in large, shallow roasting pan or broiler pan. Fill large pan with 1 inch hot water.
• Bake 40 to 45 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Remove from oven; let stand in water bath 30 minutes. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours; cover and store in refrigerator up to 3 days.**.
• TIPS *Pulse biscotti in food processor to make crumbs. Use chocolate-dipped biscotti to add a hint of chocolate to the crust.
• **Cheesecake can be wrapped airtight and frozen up to 2 weeks; thaw overnight in refrigerator before serving.

LEMON RICOTTA CHEESECAKE

Steps:

• In a bowl, combine wafer crumbs, melted butter and lemon peel.
• Press onto the bottom of a 9-inch springform pan.
• Bake at 325 degrees for 12-14 minutes; cool.
• For the filling: In a large mixing bowl, beat cream cheese and ricotta until smooth.
• Combine sugar and cornstarch; add to cheese mixture, and beat well.
• Add in eggs and half and half cream, beating on low speed, just until combined.
• Pour mixture into crust.
• Place the pan on a baking sheet.
• Bake at 325 degrees for 70-80 minutes, or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen.
• Cool 1 hour at room temperature.
• Refrigerate overnight.
• Remove the sides of pan.
• Garnish with more lemon if desired.

BLUEBERRY AND LEMON RICOTTA CHEESECAKE (GLUTEN-FREE)

Steps:

• Mix ground oats, almond meal and 1 Tbsp sugar in a bowl.
• Add melted butter or coconut oil and mix well.
• Press onto the bottom of a 7-inch springform pan and keep the pan in the freezer.
• Separate eggs into two bowls. Whip egg whites until stiff peaks form and set aside.
• Zest a lemon and then cut the lemon in half and juice it.
• Preheat oven to 325°F/165°C degrees.
• In another bowl, mix egg yolks, sugar, and almond extract.
• Add ricotta cheese, and lemon zest and juice and mix well.
• Fold in the egg whites and mix gently. Fold in blueberries and mix gently again.
• Bake in the oven for 80 minutes.
• Cool and refrigerate for several hours or overnight.
• Remove the cheesecake from the springform, infuse love, and serve!

CHEESECAKE FACTORY'S LEMON RICOTTA PANCAKES

Steps:

• Place flour, baking powder and salt into a mixing bowl. Stir all of ingredients together until evenly combined. Set aside. Pour buttermilk into another mixing bowl. Add eggs, vanilla and oil into bowl. Add ricotta cheese, sugar and lemon zest into bowl with buttermilk. Using a wire whisk, gently stir ingredients together until evenly combined. Add flour mix into bowl with the buttermilk and ricotta cheese. Continue to fold ingredients together until evenly combined with a few small lumps remaining in batter. Do not over mix batter. Heat ¼ teaspoon of vegetable oil on a griddle or in a large non-stick pan. Using a 4-ounce ladle, pour batter onto griddle or into non-stick pan, forming one pancake that is 6 inches in diameter. Cook pancakes for approximately 2 ½ minutes or until edges begin to dry and puff up with little air bubbles will start appearing over top surface of pancakes. Flip each pancake over and continue to cook for another 1¤½ minutes or until done.

LEMON RICOTTA CHEESECAKE

Steps:

• Directions Preheat the oven to 375 degrees F. In a bowl, mix together the crumbs, sugar, and cinnamon. Add the butter and mix well. Using the back of a spoon, press evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake until golden, about 8 minutes. Remove from the oven and cool before filling. In a cake mixer fitted with a paddle attachment beat the cream cheese and sugar on low speed until well incorporated, smooth and light, about 2 minutes. Add the eggs, one at a time, and lemon zest and continue to beat until well incorporated, scraping down the sides as necessary. Slowly add the ricotta cheese to the batter and mix until smooth. Pour the batter into the prepared pan and bake in the middle of the oven until starting to set, about 45 minutes. Lower the oven temperature to 325 degrees F and cook for another 20 to 25 minutes. Remove from the oven, use a thin sharp knife and run the blade along the inside of the cake pan to loosen the sides. Loosen the outer ring, and let the cake cool in the pan on a wire rack. Once the cheesecake is cooled to room temperature, cover with plastic wrap and refrigerate until thoroughly chilled, at least 6 hours or overnight. Remove the cake from the refrigerator and let come to room temperature before serving. Slice the cake and serve on dessert plates, with the Citrus Thyme Sauce drizzled over all.

SB RICOTTA CHEESECAKE WITH LEMON DRIZZLE AND PINE NUTS

Steps:

• Position a rack in the middle of the oven and heat the oven to 275 degrees F. Lightly coat a 9-inch springform pan with cooking spray. Spread nutes on a baking sheet and toast until lightly golden, about 10 minutes. Transfer nuts to a plate to cool. Increase the oven to 325 degrees F. In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes longer. Set aside. In a separate bowl large bowl, with an electric mixer and medium speed, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and zest, and beat until smooth. Gently fold one-third of the whites into the yolk mixture, then add the rest of the whites and gently fold in until well combined. Pour batter into the prepared pan, place the pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes. In a small saucepan, combine lemon juice and remaining 1 tsp. sugar substitute; bring to a simmer over low heat. remove from the heat and gently brush the surface of the cooled cake with two-thirds of the warm lemon mixture; drizzle remaining mixture into the cracks. Sprinkle the top with pine nuts. Cook cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.

CHEESECAKE FACTORY LEMON-RICOTTA PANCAKES

Steps:

• Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
• Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
• Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined.
• Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over-mix the batter.
• Heat 1/4 teaspoon of vegetable oil on a griddle or in a large non-stick pan. Using a 4-ounce ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6 inches in diameter.
• Cook the pancakes for approximately 2½ minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
• Flip each pancake over and continue to cook for another 1½ minutes or until done.

LEMON RICOTTA & MASCARPONE CHEESECAKE

Steps:

• To make the base, melt the butter, crush the biscuits and mix the two together. Place into a buttered 9"-10" springform tin, and place in fridge whilst making filling.
• Whisk egg whites until stiff.
• Mix the cheeses, sugar, cream, lemon zest, juice and vanilla xtract togther until smooth.
• Fold in the whisked egg whites.
• Pour mixture onto base and place in a preheated oven 180oc (160oc-fan oven) for 1 hour.
• When cool decorate as you would like. Just enjoy!

LEMON RICOTTA CHEESECAKE RECIPE - (4.1/5)

Steps:

• In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9 1/2-inch springform pan. Bake at 325° F for 12-14 minutes or until lightly browned. Cool. Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly. Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.